A food blog about classic recipes and the kind of cooking that we grew up with; we're also trying new recipes that may become tomorrow's classics! And just to add to the fun, you will find sewing or craft projects from time to time here at Yesterfood, too.
When I ran across this recipe, I was immediately interested. I'm not quite sure why. I like eggnog just fine, but I'm not a huge fan; entire years can go by without my having a taste of it at all.
Regardless of why I tried it, I'm very glad I did. Eggnog Pumpkin Pie is creamy and sweet with a delicious balance of spices. The eggnog flavor is there, but in a perfect balance with the pumpkin; complimentary and enhancing without being overpowering. It's not so heavy or rich that you feel as though you need a nap after having a slice, but rich enough that you know you've had a nice dessert. It's a special, seasonal finish to a Thanksgiving or Christmas meal.
I expected to like it...but I didn't expect to love it (I do!), and I definitely didn't expect to decide that this is my new favorite pumpkin pie (I did!). It's that good.
Eggnog Pumpkin PiePrint Ingredients: 1 (15 oz) can pumpkin (not pumpkin pie mix)
1 and 1/4 cups commercial eggnog
2/3 cup sugar
1 and 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
3 large eggs
1 deep dish pie crust, frozen or homemade
Preheat oven to 350 degrees. In a large bowl, whisk together everything but the pie crust until smooth and well blended. Pour mixture into crust.
Bake for about 1 hour and 15 minutes or until filling puffs up around the edges and center is set but not puffed. Cool pie completely on wire rack. Refrigerate until ready to serve or up to one day. Garnish with whipped cream and pumpkin pie spice if desired. Refrigerate leftovers.
Recipe slightly adapted from Good Housekeeping, and may have been taken to some of these fun parties!